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Mixed-Herb Gremolata


Makes about 1/2 cup Servings

Ingredients

  • 1/4 cup finely chopped fresh Italian parsley

  • 3 tablespoons finely grated lemon peel

  • 2 garlic cloves, minced

  • 1 1/2 tablespoons finely chopped fresh rosemary

  • 1 1/2 tablespoons finely chopped fresh thyme

Recipe Preparation

  • Mix all ingredients in small bowl. DO AHEAD Can be made 1 day ahead. Chill.

Recipe by Jill Silverman Hough

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Spring Vegetable and Ham Hash Happy April! I can’t believe it’s already April… everyone always says time goes faster as you get older, and that is most definitely true. I remember being a kid and thinking how slow time went. You know, long school days that never seemed to end. Long summers full of fun activities, long breaks over holidays, and weekends seemed to last much longer, too. Now it’s like I blink on Friday and it’s already Tuesday. Anyway, now that spring seems to be making an appearance, we need spring inspired food! Today’s recipe is super springy… plus you can eat it for breakfast, brunch, or even dinner. I love breakfast food for dinner, by the way. I’ve been on a big asparagus kick lately… I just love it! Since we are entering asparagus season, I’ve been working it into every single meal. It pairs perfectly in this hash because we’ve got crispy potatoes (yum!), fresh carrots, eggs, and smoked ham. Not just any old ham… Castle Wood Reserve® Smoked Virginia Ham. You can do SO much more than make a sandwich when you have a quality deli meat! Castle Wood Reserve® meats are free of binders, contain no MSG, and are gluten-free! The best part? They are easy to find at Walmart right next to the deli counter… that means quality meats and you don’t have to wait in that pesky deli line. ? The smoked ham is perfect for this spring hash because it’s full of flavor and it gets crispy around the edges, which is my favorite part. So how do we make this tasty ham hash? Well, I’m glad you asked! It’s really quite simple. Roast potatoes until crispy (and asparagus and carrots).. then top all of that off with sliced Castle Wood Reserve® Virginia Smoked Ham. Crack on some eggs and then bake until the eggs are set and the ham is crisp around the edges. This recipe is perfect for a spring brunch with family and friends, or you can increase it and make it for a whole crowd! Check the recipe notes for my tips on making it ahead. Oh, and I almost forgot! The gremolata for topping. . Have you ever had gremolata? It’s basically just herbs chopped up with lemon zest and garlic. Traditionally it’s made with just parsley, but I added basil, mint, and chives. I absolutely LOVE chives. Not only do I love the flavor, but I love that they are the first thing green thing that returns in the garden at the first sign of spring. Once your hash comes out of the oven, just sprinkle it with the gremolata and you can serve it right on the baking dish you use. Easy peasy. If you’re planning on doing brunch for Easter, this dish would be absolutely perfect. It’s easy, delicious, and will be a crowd pleaser! Obviously I highly recommend it. ? Mixed-Herb and Preserved Lemon Gremolata

In a perfect world, I would have a thriving, verdant herb garden just outside my kitchen. I would be able to pick just the sprigs and leaves I need to garnish my plates and also to prepare my favorite herb condiments and sauces.

But in reality all I have are an overgrown sage shrub and the odd patches of oregano, remnants of that herb garden that I tried to nurture and grow years ago. Living in a semi-rural area I compete with the backyard creatures for the prize contents of my garden and they get dibs on everything–my succulents, too.

For now I continue to rely on store-bought herbs for my Italian Salsa Verde or my Pistachio and Pine Nut Pesto but from recipes that call for no more than a few sprigs of parsley or mint or dill, I would always be stuck with unused herbs languishing in the vegetable drawer…until I discovered gremolata.

What is Gremolata?

Gremolata is an Italian herb-based condiment that is traditionally served with osso bucco but it is also a popular accompaniment to grilled or roasted meats or fish. You can consider it a cousin to the salsa verde I mention above for the overlap in some ingredients and uses but gremolata is the no-frills relative.

Where salsa verde is made with capers, mustard and anchovies, traditional gremolata is made with only chopped parsley, lemon zest and fresh garlic.

It might be a stretch to call my version gremolata because I take liberties with ingredients but it’s certainly been inspired by the original.

Since there is always more than just parsley in my crisper drawer everything gets thrown in the mix–here it’s parsley, mint and dill. And instead of the zest I use the juice of a fresh lemon and finely chopped bits of preserved lemon to really give the condiment oomph.

If you’ve never had preserved lemons before they’re punchy, bold and bright and just the thing for elevating chopped, mixed herbs. They have other uses, too, as I’ll show in the next post but my gremolata-inspired condiment complements simply-prepared proteins like this sumac-broiled trout we had for dinner recently (pictured below).

Note that not all preserved lemons are made the same–some have bolder flavor than others so start with less and add more as your taste allows. And don’t limit yourself to just parsley either–use your favorites like I do here and you’ll never have to throw away leftover herbs again.


Zesty Mixed Herb and Almond Gremolata

This recipe really isn’t a Gremolata…. To be honest, it’s not really one single sauce at all. I wasn’t sure what to name this because its a combination of several different sauces mashed up into something new and delicious! Traditionally a Gremolata is a mixture of parsley, garlic, and lemon zest. A simple, bright and delicious blend to use atop pretty much anything. Now, my recipe has a base of all three of those ingredients but I’ve also added toasted almonds, similar to a Pesto. I’ve added red pepper flakes, olive oil, and lemon juice, which is similar to a Chimichurri and then some extra spices for flavor. So as you can see, like I said, not really a Gremolata, but maybe most similar to a Gremolata?

This recipe is pretty quick and easy to put together, but does take a bit of hand chopping. I was thinking I should go through some knife safety so that you dont hurt yourself while trying to make this recipe!

Knife Safety

  1. Use a sharp knife! First thing is first when it comes to knife safety, you need a sharp knife! I know that intimidates people that are uncomfortable with lots of chopping but you are less likely to cut yourself when you have a sharp blade. The reason being is that you will be much less likely to slip on an ingredient if your knife is nice and sharp. Your blade will go right through whatever you are cutting rather than slipping on it and ending up on your hand. Another good reason to have a sharp knife is, if you do happen to cut yourself, it will heal much better. You will have a clean, straight cut rather than a smashed, jagged one that will scar up.
  2. Keep your fingers out of the way! This one is a no brainer, but it is important to talk about. Always be conscious of where your fingers are when you are chopping. Including your thumb! It is best to hold your hand like a claw so your fingertips are going inward toward your palm and be sure to keep your thumb tucked back as well.
  3. Hold your knife properly! Holding your knife properly is so important. I see so many people that hold their knife with either their index finger or thumb on top of the blade and that is so dangerous, you don’t have good control over your knife if you hold it this way. The proper and professional way to hold your knife is to pinch the blade with your index finger and thumb right at the base of the blade, wrap your other three fingers around the handle and you have a nice, firm grip on your knife! This way not only gives you a better, more stable grip, but also makes it impossible to drop your knife because you are always pinching that blade.

Now that we know how to hold the knife, we can get to chopping! Pretty much everything gets hand chopped then simply, mixed together in a bowl. Once the hard part of mincing is over, the rest is simple. Place all ingredients into a bowl, mix with a spoon, and you are ready to serve!

I served it over pork tenderloin for my photoshoot, but we have had it with chicken, shrimp, beef, and other cuts of pork. It is super versatile and goes with just about anything!

BONUS: I’m including a potato recipe that goes great with this sauce. Simply add a protein of choice (I used a pork tenderloin) and serve together for a delicious meal!


Salmoriglio Sauce with Striped Bass

In a bowl, combine the EVOO, garlic and a pinch each salt and pepper let steep for 30 minutes. Strain the oil discard the garlic. in a small bowl, whisk together 1 cup of the garlic oil, the lemon juice, parsley and mint season with salt and pepper.

Preheat a large cast-iron or nonstick skillet over medium-high heat. Place the fish fillets in a shallow dish in a single layer. Sprinkle with 2 tsp. salt and drizzle with the remaining 1/2 cup garlic oil, turning the fillets gently to coat.

Working in batches if necessary to avoid overcrowding, add the fish, flesh side down, to the hot skillet. Cook, turning once, until the fish is just opaque in the center, 6 to 8 minutes, depending on the thickness of the fish. Transfer to a plate.

Spoon a little of the sauce over each fillet. Set the rest of the sauce on the table for passing.


Smashed Potatoes with Parmesan Gremolata

Boiled potatoes transformed into something extremely flavorful with roasting and a parmesan-parsley gremolata.

Ingredients

  • 2 lbs Yukon Gold potatoes
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon coarse salt
  • 3 cloves garlic, minced
  • 1/2 cup fresh parsley, minced (about 1/4 cup once minced)
  • Zest from 1 lemon
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Wash and scrub the potatoes clean. Cut off any &ldquoeyes&rdquo or other undesirable spots. Place in a large pot and cover with water, bringing the water about 1 inch above the potatoes. Bring to a boil. Simmer the potatoes until fork-tender, about 15-20 minutes, depending on the size of your potatoes.
  2. While the potatoes are simmering, preheat your oven to 400° F (205° C).
  3. Drain the potatoes and dry them on a clean kitchen towel. Drizzle a bit of olive oil on a rimmed baking sheet. Place the potatoes on the prepared baking sheet (in a single layer) and gently &ldquosmash&rdquo each potato with the flat side of a meat tenderizer. Potatoes should be about ½ to ¾-inch thick. Drizzle more olive oil over the potatoes and sprinkle with coarse salt.
  4. Bake in preheated oven for 15 minutes, flip the potatoes and cook for an additional 15 minutes.
  5. While the potatoes are cooking, mix together the parmesan gremolata: in a small bowl combine the garlic, lemon, parsley and parmesan cheese. Once the potatoes are done cooking, toss with the gremolata. Serve hot.

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Nutrition Information

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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Mixed-Herb Gremolata - Recipes

It's not that I haven't been cooking lately, I have. I've been cooking for five actually, which is a huge accomplishment for a girl used to cooking for one or two. Making sure you have enough for everyone and that it all works out mathematically, well, that's not exactly my strong suit.

Earmarking a good recipe, that I can do. Pulling it all together and whipping up a Cabernet reduction, I can do that as well. Math, however. that's another story. Thank god for conversion calculators.

But the point is, I'm here. I've been cooking. I just haven't been getting good pictures. It seems night falls around 3pm here in Portland, and the food never seems to last long enough to get a decent picture. So I can't exactly show you how good the Cabernet-Braised Short Ribs were over Gorgonzola Polenta with a Mixed Herb Gremolata. You'll just have to take my word for it. And, I mean really, doesn't that sound pretty good? Serious winter comfort food. Perfect for when there's freezing fog outside and the rain continues for days on end. Thanks Portland, you really know how to welcome a Californian!

Anyway, it was good. Damn good. And can I tell you something else, something kind of shocking? I'd never made polenta before. Well, not the kind that you add broth to and stir. The "cut a slice off from a tube" Trader Joe's kind I've done. This new-to-me stuff is far superior. Add cheese and cream to it and it was gone in seconds flat. It's a keeper.

Well done self. Family approved meal. Even the 6 year old and the toddler liked it.

Recipes for the Gorgonzola Polenta and Mixed Herb Gremolata meant to be served with this dish will follow this week. No pictures of the final plating, but really, you can't go wrong.


Cabernet-Braised Short Ribs
from Bon Appetit
serves 8

8 lbs short ribs
2 tbs fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 tbsp kosher salt
1 tbsp freshly ground black pepper
1/4 cup vegetable oil
2 750ml bottles Cabernet Sauvignon
2 tbsp butter, room temp
2 tbsp flour

Season the meat with the salt, pepper, rosemary and thyme overnight before cooking.

Arrange the ribs in a single layer in a 15x10 baking dish. Season with the salt, pepper, rosemary and thyme. Cover and let sit in the refrigerator overnight. Let stand at room temp for 1 hour before continuing.

Preheat the oven to 375. Heat 2 tbsp of vegetable oil in a heavy, wide ovenproof pot over medium-high heat. Working in batches, brown the meat on all sides, about 8 minutes per batch, adding more oil to the pot if needed. Transfer the ribs to a plate, and pour out the drippings in the pan, discard. Add the wine to the pot and bring to a simmer, scrapping up all the brown bits. Return the ribs to the pot bring to a boil. Cover transfer to the oven and braise until the meat is very tender, about 2 hours.



Using a slotted spoon, transfer the ribs to a large bowl cover tightly to keep warm. Skim any fat from the top of the braising liquid. Boil until the liquid is reduced to 2 generous cups. About 20 minutes.

Mix 2 tbsp butter and 2 tbsp flour with a fork in a small bowl until well blended, whisk into the reduced braising liquid over medium-high heat until the sauce thickens, about 2 minutes.


17 Pretty Canapé Recipes for Last-Minute Holiday Parties

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Pickled Quince

Last year, I had mentioned that quince was one of my new seasonal favorites, and this year, I’ve been even more enamored with it. During my 2-Year Anniversary celebration, I served champagne poached quince with Greek yogurt and honey for dessert. And for Thanksgiving, I served Pickled Quince at the appetizer table beside a wedge of creamy brie and an assortment of salty crackers. Quince is so versatile, easy to prepare, and completely unexpected. If you’ve never given it a try, you simply must.

Similar in appearance to a pear or apple, the quince is a pome fruit that is fairly inedible in it’s raw form. Quince must be cooked to reach their full flavor potential. The fruit is hard when it is ripe and unripe, so you must use your nose to gauge ripeness. Bring the tail end (not the stem end) of the quince to your nose. If it smells fresh and floral, it is ripe.

In this recipe for Pickled Quince, slices of peeled quince are simmered in a bath of apple cider vinegar, cane sugar, juniper, black peppercorn and fresh bay leaf. The resulting pickle is incredibly tart and fragrant with a hint of sweet and spice. Pickle Quince would be perfectly at home on any cheese and salumi board, or pair well with any rich, fatty meat (especially pork). Continue reading for the recipe.


Watch the video: Ανασχηματισμός: Ο ναύαρχος Αποστολάκης πήγε ΚΟΥΒΑ τον Κυριάκο Μητσοτάκη. Luben TV (January 2022).